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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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From the Kitchen of Emeril New Year's Day Meal Ingredients:
2 ham hocks (or one large 6-ounce total) |
2 tablespoons vegetable oil |
1/4 pound homemade tasso (or other ham or sausage, about 1 cup) |
chopped |
1 cup yellow onions, chopped |
1/2 cup green bell peppers, chopped |
2 tablespoons garlic, minced |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon cayenne |
2 bay leaves |
1 pound dried black-eyed peas, rinsed and picked over |
2 quarts chicken stock (or canned low-sodium chicken broth) |
2 tablespoons fresh flat-leaf parsley, minced |
optional accompaniments (cooked long-grain white rice, corn bread |
or corn muffins) |
Directions:
1. With a sharp knife, score the fat on the ham hocks with
2. 1/4-inch-deep slashes.
3. Heat the vegetable oil in a large heavy stockpot over medium-high
4. heat. Add the tasso and cook, stirring often, until heated
5. through, about 3 minutes. Add the onions and bell peppers and
6. cook, stirring often, until softened, about 4 minutes. Add the
7. ham hocks, garlic, salt, black pepper, cayenne, and bay leaves.
8. Cook, stirring often, for 2 minutes.
9. Add the black-eyed peas and chicken stock. Bring to boil over
10. high heat. Reduce the heat to medium-low. Simmer uncovered,
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